Creamy Mushroom Soup

Happy New Year!

Here's an awesome soup recipe to keep you warm on this cold New Year's Day {well its cold in Indianapolis where we are at the moment}!

The recipe originally comes from the Family Fun magazine. I make it basically the same way they do, but I think I just throw a few more veggies in... except for the mushrooms, ironically. My husband doesn't like mushrooms so I don't use as many as the recipe calls for. I think its delicious either way though! Also, the thyme in this recipe is really a MUST. It adds so much flavor and if you leave it out you will really be missing the glory of this soup.

Creamy Mushroom Soup

6 TBSP. Butter

1 Medium Onion

3 TBSP Flour

2 tsp. Salt

1 tsp. Pepper

6 Cups Chicken Broth

1/2 Lb. Mushrooms, sliced

1 Cup Celery, sliced

1 Cup Carrots, chopped

2-3 Cups Red Potatoes, quartered

1 Yellow Summer Squash, chopped

1 -1 1/2 Cups Frozen White Corn Kernels, mostly thawed

2 tsp. Thyme

2 Cups Light Cream

3/4 Cup Parmesan Cheese, grated {plus more for garnish}

2 Cups Chicken, cooked and cubed

Heat a large pot over medium-high heat and melt butter. Saute onions in melted butter for about 6 minutes, or until onions start to get tender. Stir in the flour, salt and pepper and mix, making a roux, until smooth. Add the broth slowly, whisking as you go. Turn up the heat up if necessary and bring the mixture to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce heat to a simmer and cover the soup. Cook until vegetables are tender, about 20-30 minutes.

Add the cream, parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not boil. Ladle soup into bowls and sprinkle with additional parmesan if desired.